Table 1.

Still uncertain: dietary and nutritional factors that expert groups have classified as “probable” causal or protective factors for cancer

Cancer	Probably increase risk	Probably decrease risk
Oral cavity and pharynx	Obesity
Oesophagus	Drinking very hot beverages Mate (for squamous cell carcinoma)
Stomach	Food preserved by salting Alcohol
Colorectum	Red meat	Foods containing dietary fibre Wholegrains Dairy products Calcium supplements
Liver		Coffee*
Prostate, aggressive disease	Obesity
Endometrium	Glycaemic load	Coffee*
Kidney		Alcohol

Categorisations are from WCRF⁸ except hot beverages from IARC.²⁶ *Some of the current authors think that this conclusion is too strong.